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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from The Watson Family Cookbook and Memories Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Martin
Added: Monday, September 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small pan of cornbread
Bacon Bits
2 cups Cheddar Cheese
2 cans of Pinto Beans (drained)
2 cans of Whole Kernel Corn (drained)
3 Medium Tomatoes (chopped)
1 Bunch of Green Onions
1 Bell Pepper (chopoped)
1 pkg. Dry Ranch Dressing
1 cup of Miracle Whip
1 cup of Sour Cream
1/2 cup of Milk

Directions:
Directions:
Crumble the corn bread and place half in a 9x13 pan. Layer the vegitables. Mix the dressing with the Miracle Whip, Sour Cream and Milk. Pour over first layer. Layer remaining ingredients, ending with the bacon bits and cheese on top of the last layer of dressing

Personal Notes:
Personal Notes:
I usually make this a day or two after I have made a big pot of pinto beans and have cornbread left over. A big hit at potlucks.

 

 

 

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